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In a crockpot, whisk together 1 can coconut milk, ¼ cup chicken broth, 3 tbsp creamy peanut butter, 1 tbsp soy sauce, 1 tbsp garlic powder, and 1 tbsp ground ginger.
Stir in 1½ tbsp curry powder, 1 tsp ground turmeric, a few shakes of freshly ground black pepper, and 1 tsp salt.
Add chicken, 1 bag diced sweet potatoes, 2 medium sliced carrots, and 1 diced yellow onion. Gently stir to coat everything in the sauce.
Cook on high for 4 hours or low for 6–7 hours.
Remove the chicken, shred with two forks, and return it to the crockpot.
Stir in 1 sliced red bell pepper, cover, and cook on high for 10 more minutes until the peppers are tender yet still have a little crunch.
Serve over jasmine rice or cauliflower rice, and top with chopped parsley if desired.